Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
B.C. Natural Chicken
Address: 2609 U.S. Rt 22, Fredricksburg, PA 17026
Establishment No.: p493
USDA Inspection Report: 22 May 2012
Violation: 416.13(c), 416.15(a), 416.4(a), 416.4(b)
Citation: On May 22, 2012 while performing the SSOP Preoperational Review and Observation task after the plant's preoperational sanitation and release to USDA the following noncompliances were found: The trussing cones in packing had chicken fat pieces ranging in size from 1/8" to 1" in diameter on 10 of the 12 cones and there were approximately four chicken fat pieces ranging in size from 1/8" to 1/2" on the trussing tables. After the cones were recleaned and re-released to USDA to reinspect, chicken fat pieces were still on about 8 of the cones and on the tables. On the second re-release there were still chicken fat particles on 4 cones. In thigh deboning there were approximately seven pieces of chicken fat ranging in size from 1/8" to 1.5" on the underside of the middle section of the belts. In tray pack there were approximately ten pieces of chicken fat ranging in size from 1/8" to 1" in diameter on the underside of both belts. In breast deboning there was approximately 5 pieces of chicken fat ranging in size from 1/2" to 1" in diameter on the cone line chain and the underside of the belt. The transfer racks (3) in evisceration had an accumulation of dried chicken fat residue approximately 1/4" to 1/2" thick on the underside of the bottom and around the wheel hubs. was notified of the noncompliances.
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
416.15(a) Each official establishment shall take appropriate corrective action(s) when either the establishment or FSIS determines that the establishment’s Sanitation SOP’s or the procedures specified therein, or the implementation or maintenance of the Sanitation SOP’s, may have failed to prevent direct contamination or adulteration of product(s).
416.4(a) All food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.
416.4(b) Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of the establishment must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.